Warm Chicken Salad with Caramelised Roast Vegetables
Ingredients - Skin on or off your choice
- White Potatoes or Sweet Potatoes or both
- Cherry Tomatoes
- Carrots
- Pumpkin
- Red Onion
- Mushrooms
- Capsicum
- Any other vegetables you love
- Fresh Herbs like Rosemary
- Salad Greens
- Avocado
- Freshly Grated Beetroot
- Chicken Breast
Quarter or dice up the white potatoes depending on size.
Place the chopped white potatoes (not sweet) into a bowl with a small amount of water, cover with Gladwrap and microwave for about 15-20 minutes. Drain excess water.
In the meantime chop up the other vegetables to roughly the same size.
Place all vegetables on a baking tray and season with cracked pepper and sea salt.
Add a very generous splash or two of Balsamic Vinegar and a good drizzle of olive oil. Massage and mix the vegetables with your hands ensuring all the vegetable are lightly coated.
Bake in a moderate oven around 180 degrees Celsius for around 45 to 60 minutes turning occasionally. The vegetables are ready when they have stopped steaming and have a beautiful brown caramelised crisp exterior.
Add a generous ladle of roasted vegetables to a plate of fresh salad greens, freshly grated beetroot, avocado and warm cooked chicken.
Add a splash of your favourite salad dressing and dig in!